By FLORENCE FABRICANT

August 24, 2017

Many of New York’s most intriguing new Asian restaurants in recent years have been imports — spinoffs of established places in Japan and China, often with a distinct innovation or specialty. This season’s newcomers follow suit.

At Wokuni, the first American outpost for Tokyo Ichiban Foods, which runs 50 restaurants in Japan, bluefin tuna and king yellowtail will arrive by air from the company’s own aquaculture farm in Japan. Those fish and others will be prepared in traditional fashion — sushi, sashimi, tempura or grilled — and sold at a retail counter.

Ramen has become commonplace in New York, but, at Tonchin New York in Midtown Manhattan, a Tokyo-based restaurant group will shine the spotlight on Tokyo-style ramen: broth seasoned with soy sauce. The curly noodles are made in-house. Tonchin will also serve teppanyaki dishes, seared on vintage-style iron griddles, and fried chicken.

Toru Okuda, who earned many Michelin stars in Tokyo and runs a restaurant in Paris, has secured a tiny niche in New York, where he will join the recent parade of chefs serving finely wrought kaiseki dinners. His Chelsea restaurant, Okuda, will offer two seatings each night at a counter with just seven seats. A private room holds another six.

But there will be no shortage of tables at DaDong New York, a vast addition to Midtown by way of Beijing, Shanghai and Chengdu, China, with about 300 seats inside and nearly 200 on outdoor terraces on two floors. Here the pièce de résistance is Peking duck, cooked in special ovens to produce skin with a glassy crispness and sheen. The menu promises to deliver “the artistic conception of Chinese cuisine,” in beautifully rendered preparations by the chef, Dong Zhenxiang, better known as DaDong, and his executive chef, Andy Xu.

Other distinctive imports are on the horizon. Zauo, a multistory restaurant from Tokyo where customers can reel in their own fish from pools in the dining room, is set to open early next year at 152 West 24th Street. Marugame Udon, which features noodles that are kneaded, cut and cooked to order and has nearly 1,000 locations in Japan and elsewhere, is about to open in Los Angeles and has plans to expand, with New York in its sights.

DaDong New York 3 Bryant Park (courtyard between 41st and 42nd Streets), October.